Oven-Baked Apple Donuts

No season makes me happier than Fall. Since moving to Montreal, the beautiful Indian summer has been one of my favourite moments of the year. Montreal weather tends to linger on (like our icy cold winters) but the peak of Fall only really last a couple of weeks so you have to learn to really appreciate it while it's here. Every morning during this time of year I can spot a new tree transitioning from green to a different shade of red, crimson, yellow and orange. There's something absolutely breathtaking to the vivid colors that nature projects in late September and October. It gets me every time. These are just a couple pictures of the trees this weekend.I suspect that in the next few days the green leaves will have changed their coat for good. There seems to be a whole story that nature is trying to tell us to stop us in our busy lives. It's all about taking the time to appreciate the beauty of changing cycles. Every year, the same tree starts the transition first. It always seems to me that he's the real trooper of the bunch, the one that had the courage to lead others and show them the way. Then, slowly, each tree embraces its destiny and one by one, they makeup a vivid canvas of colors. The picture they makeup as a whole is stunning, as is the individuality of each tree, slowly changing at its own pace in time.

Going up to the mountain this weekend with a good cup of coffee and a warm scarf, I enjoyed a moment of peacefulness by the water. There has been quite a lot of business going around these past couple weeks and it's sometimes nice to take a step back and just enjoy a calm, nature-filled morning. The recipe I bring you today fits those fall days like no other. It uses the fruit in season (deliciously plump apples) and is a healthier twist on the traditional deep-fried donuts. These are baked, best eaten straight out from oven, after they have been tossed in a little cinnamon-sugar.





Oven-Baked Apple Donuts
Makes about 24 mini donunts
Adapted from cooks.com

1/4 cup of lightly packed brown sugar
1/4 cup of white sugar
1 1/2 cups of bite size chunks of apple, peeled and cored
1 1/2 cups of all-purpose flour
1 3/4 tsp baking powder
1/2 tsp kosher salt
1 tsp nutmeg
1/3 cup of cold butter, cut into small pieces
1 egg
1/4 cup of milk

To Coat:
1/4 cup of butter, melted
1/3 cup of sugar
1 tsp cinnamon powder

Preheat your oven to 350F. Whisk the flour, baking powder, sugars salt and and nutmeg in a bowl. Add the cold chopped butter. Rub the pieces of butter with the flour mixture until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix. Place a spoonful of batter into each mold of a buttered mini muffin pan.

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, unmold and lightly brush each donut with the melted butter. Dunk in a bowl with the sugar and cinnamon mixed in. Shake off excess sugar and serve immediately. Enjoy!